Sweet and Spicy Fiesta Corn
If you are looking for a versatile dish, you can find it with our Sweet and Spicy Fiesta Corn. We have enjoyed this recipe in soft taco shells and as a side dish. There are times that we have even been known to put some on top of nachos. When it comes to options for this dish, you are limited only as far as your imagination leads you. Give this recipe a try, as we have described. Or, if you so feel inclined, work it into some pasta or any other food that makes you go, hmmm.
We hope you enjoy this vegetarian recipe as much as we do.
Sweet and Spicy Fiesta Corn Ingredients
- Fresh Corn – Three Ears – Kernels removed from the cob
- Poblano Pepper – One Medium Chopped
- Serrano Pepper – One Small, or less depending on your heat tolerance – Diced
- Hot Honey – Two Teaspoons
- Black Beans – Fresh or Low Sodium Canned 15.5 Ounces
- Butter or Vegan Butter – Up to three tablespoons
How to Prepare Sweet and Spicy Fiesta Corn
- Start by either cooking fresh Black Beans or draining and rinsing a low sodium can of beans.
- Next, remove the husks from the three ears of corn and discard them. Then remove the kernels from each cob with a knife or specialty tool. Then, set aside.
- Now, chop the Poblano Pepper after deseeding and removing the pith. (Yes, our Poblano is red, as you can see from this picture, yet it still worked well in this recipe).
- For the Serrano Pepper, chop as much as you like. Remove the seeds and the pith before dicing in order to retain the Serrano flavor without as much heat, if that’s your preference. Like us, if you enjoy the spicy heat, chop the pepper without removing the insides.
- Warm a 10-inch pan over slightly less than medium heat for this step. Once the pan is warm, add one tablespoon of butter. If needed, you can always add more butter, but you cannot remove the excess. If the dish starts to dry, start adding a little bit more butter to the pan.
- As the butter begins to melt, add the corn and stir. Stir frequently to prevent the corn from burning. You want to cook the corn until it is near your favorite texture to corn on the cob.
- Now, it is time to add the black bean. Once the beans begin to warm, go on to the next step.
- Then add both the chopped Poblano Pepper and diced Serrano Pepper and cook until you reach your desired tenderness.
- Now add the two teaspoons of hot honey. Stir until mixed thoroughly. Remove from heat and serve hot.
- Happy Eatin’
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